Chicken Posole Verde
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
28 oz Chicken boneless, skinless thighs6 cup Swanson Chicken Fat Free Chicken Broth Less Sodium 6 medium Tomatillos, husked & rinsed2 serving(s) Poblano Pepper 1 medium (2-1/2" dia) Onions, raw unpeeled & quartered1 pepper Jalapeno Peppers, small4. Cloves Garlic1 tbsp Extra Virgin Olive Oil 8 tbsp Cilantro, dried 4 cup Hominy, drained & rinsed2 tsp Oregano leaves2 tsp Cumin4 tsp Lime Juice - ReaLime 100% Lime Juice
Bring chicken broth to a boil in a stockpot. Add chicken & simmer 10-15 min. Remove chicken & set aside.
Place oven rack 4-6 inches from broiler& preheat on high.
Toss onion, tomatillos, and deserted peppers in oil on a sheet pan. Broil 4-6 min. Flip veggies & repeat for 4-6 min.
Remove stems & seeds from peppers if you haven’t already done so.
Place broiled veggies. In food processor & chop to desired consistency —either chunky or smooth.
Cut chicken into bite size pieces & return to stockpot. Add processed veggies & rinsed hominy. Heat through. Serve.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user DEGWINN.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user DEGWINN.
Nutritional Info Amount Per Serving
- Calories: 114.2
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 606.6 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 3.1 g
- Protein: 3.4 g
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